Preparation

Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

Reviews

I had no red win vinegar, so I used Mediterranean Cassis vinegar, and served it all over rice. Quite good, and even better the next day. Served with 2012 Steele Canyon Cellars Pinot Noir, which was a good complement.

I made half this recipe for 2 of us. I added more red pepper than called for and did not add any thyme - it sounded odd with the rest of the ingredients. Very good and quite simple to make. I did not think the mustard overwhelmed the dish and I did not need to double the sauce, there was plenty. I served this with Uncle Ben's precooked brown rice and that worked great!

Halved the recipe, since there were only 2 of us. BUT, will not half the sauce, and served over quinoa. Did not have the correct mustard, so used spicy brown with 'Tonys' spices, and we finished it ALL. Quick, easy, and tasty. Will make again!

This is very easy and very tasty. I made it according to the recipe except that I reduced the mustard a bit since it can be very overwhelming to me. For those questioning the use of the vinegar, you'd better check the ingredients on the mustard jar.

I made this last night with chicken thighs instead of shrimp, no creole seasoning, and I added 1/2 cup heavy cream at the end.
It was delicious! The amount of meat and the ratio of peppers and onions was just right. It was even better as leftovers today. I will definitely make this again.

I'm a big fan of spicy food, but this was good anyway. I wish you people would rate the actual recipe before adding all your substitutions. Every good cook can change up a recipe to their liking, but you shouldn't rate THIS recipe based on what YOU changed about it if you haven't tried it as is first!
Having said that- next time I'll kick it up a notch with cayenne or red pepper (or both!)

Definitely keeping this recipe. While I couldn't find the proper mustard (which was suprising considering how diverse the grocery stores are in my area), I used a hot and sweet pepper mustard mixed with a little dijon. It was pretty spicy, but we like it like that. Served it with manchego cheese grits and my husband loved it.

As some other reviewers have pointed out, this dish has the potential to be too salty. Maybe it was the Creole seasoning I used. I would certainly leave out the salt that it calls for. Even with the saltiness aside, the dish was just OK. I won't bother to make it again.

After reading the reviews I made some changes. I used 1 Tablsp. Olive oil. After browning sausage(Savoie's Venison & Pork)I tossed in the onion & red bell pepper(which I chopped)& sauted. Then I added I Tablsp. Capers. Let simmer for a few minutes. I seasoned shrimp with Greek seasoning. I omited the vinegar from the dressing and added a pinch of Italian seasoning,gave it a whirl with the hand held blender. I reinterduced the sausage to the skillet gave everything a stir.Increased the heat to meduim-low.I drained 1 cup of quartered, marinated artichokes then added the shrimp. Poured Mustard sauce over the sauce and served over pasta.

OK, I'm the only
reviewer I've seen
who is actually from
Louisiana, so let me
start by saying that
this is NOT Cajun
food at all but
something fusion.
That being the case,
feel free to go
ahead and change it
at will, as I did.
I used fresh hot
Italian sausage
since the quality is
much more important
than the name on the
package. I left out
the red pepper, used
WAY more Cajun
seasoning than
called for, added
Tabasco sauce, brown
peas, a few green
beans, fresh
artichoke, garlic
powder, dried onion
flakes, and oregano.
I cooked everything
quite dry and added
the chicken broth at
the last and cooked
it down, and the
spices thickened it
quite nicely. I
served it over rice.
It was delicious
and tasted quite
like something that
I would have had in
Louisiana if anyone
there had ever
thought of it.

The boyfriend and I
both enjoyed this
recipe. We swapped
out the sausage for
turkey andouille,
but that was the
only change. Next
time I will probably
use half as much
sausage and add more
shrimp, to lighten
the dish. Served
with brown rice and
sauteed spinach, but
I recommend a green
veggie with more
crunch, like
asparagus.

Good recipe, dependent on the quality of the shrimp and the sausage. I used real andouille instead of the poultry-based sausage, it really makes a difference. I added some sliced garlic with the vegetables and served it with rice, everyone really liked it. Also served a pear and avocado salad with walnut oil and raspberry vinegar, an excellent complement.